jalgayer

Recipes 

Hey All

To aerate the wort, I generally pout it back and forth between kettle and fermenter and shake the bajeezus out of the carboy.

It seems the other options are use pure oxygen or air stone aquarium type unit.

Has anyone tried multiple techniques and noticed differences?

It would seem like one would have to try several methods over many trials and take lots of notes to find a difference.

looking forward to a discussion on aeration from everyone.

__________________
Regards,
Jason

BOTTLED / DRINKING
Mad-Elf Inspiration, Graff

SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}

PRIMARY
Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


ON DECK
Double White

TipsyDragon

Recipes 

the beer is only going to absorb so much O2 no matter what you do. pure oxygen gives you the most. as far as mixing techniques i don't see the point.

Marko73

Recipes 

Check this article out. . . .

http://c3.libsyn.com/media/18257/AerationMethods.pdf?nvb=20100528181817&nva=2010052 9182817&sid=8d5511d53eac8d4c3b2dfc3a22b03818&t=06c f90677eecf8af0cf20

It actually discusses that you get better oxygen uptake from the 'shaking' method than through aeration stones. I thought it was really interesting.

__________________
"It is sheer folly to be taken by the hand and led down the path of better brewing by someone who says that they know it all. No, it is your experience that counts most. It is your experience that will always lead you to more questions."

~Charlie Papazian

remilard

Recipes 

I use 02 through a stone as I do not get acceptable results from my lager yeast at 8 ppm dissolved o2. YMMV

Six_O_Turbo

Recipes 

I've used both an airstone with pure O2 and shaking and have had similar results from both methods for ales and lagers. Always with plenty of healthy yeast.

cclloyd

Recipes 

I made an aerator out of a 6 inch piece of racking cane. I drilled about 8 or 10 3/16" holes in the cane and put it in the end of my racking hose when siphoning from the brewpot to primary with the hose clipped to the side of the fermentor so the output is above the liquid line as it fills. I wind up with a nice foamy head and plenty of oxygen in my wort.

Bizoune

Recipes 

I also do the shaking the carboy method but am inclined to try pure O2. I sometimes have head retention problems with beers that I don't dry hop and I'm thinking that foam created during shaking is gone when comes time to have it available in the glass at serving time. I'm think that with O2 for 60 secs would give me the proper disolved PPM without too much foam. Not sure if it's true though...

shanecb

Recipes 

I usually just beat air into it in the bucket before I put the lid/airlock on. It's worked fine for me so far.

__________________
BEER BEER

bsdx

Recipes 

I found shaking for more than half a minute to be a pain and worry about spilling the wort. I thought of a way that seems much easier last night. Only tested with water so far. Since I take my wort down a floor to the basement, I can use a bungie cord to strap my pail into a hand truck, put an airlock in the lid (sacrificial since it might splash out some?) and then all I have to do is tip the hand truck and roll it back and forth vigorously to slosh it around good. It seems physically easy to do for an extended period and I don't have to worry about dropping it. For a carboy I would probably use more than one strap and a solid bung with something else to make sure it didn't fall out (foil?).

I haven't done extensive testing with wort aeration yet, but I have generally been trying to get some air mixed in for some time since I heard about it.

northernlad

Recipes 

I strain through a fine mesh chinois a couple times betwen BK and a graduated bucket. Gets rid of the hops, allows me to measure the wort, and aerates. In my world carboys are for filling and leaving alone.